Super Thick Rare Wagyu Steak

Super Thick Rare Wagyu Steak

The outsides are nicely browned, and the insides are red but warm.
The secret is using a double-sided fish grill and a thermometer.

Ingredients: 2 servings

500 g
to taste
Olive oil
a little


1. These are the delicious-looking wagyu beef steaks that I got my hands on. Rare is definitely the best.
2. Pierce the tendon parts of the steak.
3. Season one side of the steak with pepper.
4. Heat olive oil and cook the garlic until fragrant.
5. Sear the steak on high heat, pepper side down.
6. Sprinkle pepper on the exposed side of the steak.
7. After 1-2 minutes, flip the steak over.
8. Once you've cooked the other side for 1-2 minutes, let's brown the edges of the meat. Look how amazingly thick it is!
9. Once all sides have been lightly browned, place the meat into the fish grill to cook. (Both sides over medium).
10. Once the interior has reached 50°C, it's done. It should take about 10 minutes.
11. Thanks to the grill, the inside is still rare, but the thick steak itself is nice and hot! Garnish with butter or sprinkle on some salt if you'd like.

Story Behind this Recipe

I got some super thick steaks from my local butcher, so I had to figure out how to cook a delicious rare steak.

A double-sided fish grill is surprisingly versatile.